Fruit and vegetable juices and beverages are generally preserved by thermal processing,
currently being the most cost‐effective means ensuring microbial safety and enzyme …

Ultrasonic processing of a variety of liquids, drinks and beverages has generated much
interest with published literature papers increasing within this area in recent years. Benefits …

The objective of this paper is on the one hand to study the effect of heat processing (30 to
130° C for 2 h) on the stability and antioxidant activity of six flavonoids (rutin, naringin …

Abstract Characterization, pasteurization and storage are essential steps in fruit juice
processing. Watermelon, pineapple, and mango juices were pasteurized at 80±2° C and …

In recent years, there has been a growing interest in the design of novel nonthermal
processing systems that minimally modify sensory, nutritional, and functional properties of …

Abstract Background Watermelon (Citrullus lanatus) represents the largest cultivated
member of the Cucurbitaceae family, showing great relevance from the economic point of …

Background Watermelon juice has gained a lot of consumer interest in recent years due to
its richness in phytochemical lycopene and its high antioxidant activity. The water activity of …

Background Probiotic foods containing beneficial microorganisms have been in demand
due to improved digestion and gut environment upon consumption. Since thermal …

The possibility to valorize peach juice waste, either frozen or air-dried, through microwave
(MAE) and ultrasound assisted extraction (UAE) was evaluated. MAE power, UAE amplitude …

Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables
are described around the world. Fruit and vegetables and lactic fermented products both …